bakers semi-sweet baking chocolate( i do use ghiridellis also)
cool whip,thawed. 8 oz size
finely crushed nabisco cookies
finely crushed graham crackers
finely chopped pecans
melted chocolate or white chocolate to dip
FOR SUPER NUTTY CHOCOLATE TRUFFLES: PREPARE TRUFFLE MIXTURE AS DIRECTED ABOVE BUT USE CHUNKY PEANUT BUTTER. SHAPE INTO BALLS. ROLL IN FINELY CHOPPED PEANUTS.
1Microwave chocolate in large bowl on High for 2 minutes or until chocolate is almost melted,stirring after 1 minute. Stir until chocolate is completely melted.
2Stir in peanut butter until well blended. Cool to room temperature(it is important for the mixture and bowl to really feel room temperature NOT warm at all).
3Gently stir in whipped topping. Refrigerate for 1 hour.
4Scoop truffle mixture with a melon baller or teaspoon,then shape into 1 inch balls. Roll in your favorite coating...enjoy! Store in refrigerator.